Eggs now have a lot less cholesterol. Really?

A whopping 14% less! Oh, and they have 64% more vitamin D
than previously thought. The USDA collected random samples of large eggs from across
the country and measured their nutrition content

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and found that eggs now have
185 mg of cholesterol. When we first heard the news from the American Egg
Board, we were perplexed. Thrilled, since we're all egg lovers here, but
confused--both about how they managed to do that and what it means for our
diets.

Neither the USDA nor the Egg Board can definitively explain
the changes, but Dr. David Katz, Director of Yale University's Prevention
Research Center, suspects it has to do with the chickens' diets. He also considers
this news significant because he thinks that we may have been wrong about
dietary cholesterol in the first place. He expounds on this and much more in
this fascinating article.

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I was lucky enough to listen to his egg theories while
eating the most delicious poached egg in asparagus soup and salmon in egg sauce
at the Modern, a wonderful restaurant in the Museum of Modern Art. Chef Gabriel Kreuther really brought out
the best in this simple ingredient and you can too. Throw together a frittata for dinner or whip up our slimmed-down eggs Florentine.

The bottom line is that I don't think we need to be as
scared of eating eggs as we have been. Of course, consult your doctor first,
but there's much to love about this versatile and tasty basic ingredient.